4Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)

5For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.

7Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.

Notes

Tips

Expert Tips

Edible glitter is available at kitchen specialty stores that carry cake decorating supplies.

Use waxed or parchment paper to keep the serving platter clean. Before frosting the cake, tuck strips of paper under the cake all around the base. pull away paper strips before the frosting sets.

Bake the cake; let cool. Wrap it tightly and freeze it for up to three weeks. Do not thaw the cake before cutting it into the angel shapes; frozen cake is easily cut and the frozen cut edges will be easier to frost.